Lemon-Blueberry Olive Oil Muffins

Bright, moist, and studded with berries — these olive oil muffins are the spring-and-summer breakfast you'll make on repeat. The olive oil keeps them tender for days (if they last that long).

Ingredient Spotlight. Our Lemon Fused Olive Oil — pressed with whole lemons — carries citrus through every crumb, while a splash of our Wild Blueberry Dark Balsamic Vinegar deepens the berry flavor and adds a gentle tang.

Ingredients

• 1¼ cups all-purpose flour · 2 tsp baking powder · ¼ tsp salt
• 1 cup sugar · 4 eggs
• 2 Tbsp Wild Blueberry Dark Balsamic · 2 Tbsp whole milk
• ¾ cup Lemon Fused Olive Oil
• 1 cup fresh blueberries
• Optional glaze: ½ cup powdered sugar + 1 Tbsp Lemon Fused oil + a splash of lemon juice

Instructions

1. Heat oven to 350°F; line a muffin pan. Whisk the flour, baking powder, and salt.
2. Beat the sugar and eggs until light and fluffy. Mix in the Blueberry balsamic and milk, then gradually the Lemon oil.
3. Fold in the dry ingredients, then the blueberries. Fill liners two-thirds full.
4. Bake ~20 minutes, until golden and springy. Cool, then drizzle with the optional lemon glaze.

Chef's Notes

• Toss the berries in a little flour first so they don't sink.
• Don't overmix once the flour's in — a few lumps mean tender muffins.

Make It Yours

• Swap our Blood Orange Fused Olive Oil and fold in dark chocolate chips.

Allergens: contains gluten, eggs, and dairy.

Our Lemon oil is a baker's secret weapon — come taste it at the shop.